4 lbs sugar
<4 boiled calves' tonguesbr> 2 1/2 lbs suet
2 lbs raisins
2 lbs currants
1/2 lb citron, cut fine
1/2 lb candied orange peel, cut fine
6 lbs chopped apples
1 tbsp cloves
1 tbsp cinnamon
1 tbsp allspice
2 nutmegs, grated
1/2 lb almonds, chopped fine
1 tbsp salt
rind and juice of 4 oranges
rind and juice of 4 lem1/2 lb candied lemon peel, chopped fine
1 qt brandy
2 qts whiskey
1 - Chop the calves' tongues very fine, add sugar, raisins, currants, and cutron.
2 - Mix all together.
3 - Chop apples fine (do not mash) and add to the calves' tongues.
4 - Add the spices and suet, remaining fruit, almonds and salt, and mix thoroughly.
5 - Pour over this the fruit juices, the rind, the brandy and whiskey.
6 - Put mixture into a crock with a lid.
7 - Place a cloth over toe top of the crock and put on lid.
8 - Put in a cool place for 3 weeks.
9 - Then add more salt and spices if needed.
10 - Let stand at least 4 weeks before using.
11 - When using as filling for pies, always bake between two crusts.